YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg Scramble with Spinach and Cherry Tomatoes
Fluffy eggs scrambled with creamy cottage cheese and wilted spinach, served alongside blistered cherry tomatoes and toasted sourdough.
INGREDIENTS
2 Large Eggs
3 tablespoons 2% Low-Fat Cottage Cheese
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
1 teaspoon Extra Virgin Olive Oil
1 slice Sourdough Bread
PREPARATION
Heat the olive oil in a medium non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and cook for 3-4 minutes, stirring occasionally, until the skins are blistered and the tomatoes soften.
Add the fresh spinach to the pan and sauté for about 1 minute until just wilted, then move the vegetables to one side of the pan.
In a small bowl, whisk the eggs and cottage cheese together until well combined.
Pour the egg mixture into the empty side of the skillet.
Gently fold the eggs with a spatula, incorporating the vegetables as the eggs set, until the scramble is cooked through but still moist and creamy.
Toast the sourdough bread until golden and crisp.
Serve the scramble immediately alongside the toast, seasoned with a pinch of sea salt and cracked black pepper if desired.